This little bit of everything recipe has been one of our most astounding successes. While there are a number of ingredients, it is easy to make, holds well on a buffet and is a real crowd pleaser! An outstanding vegetarian version of this can be made by substituting vegetarian sausage crumbles for the Italian Sausage.

Serves 8 – 12

1 Pound sweet Italian sausage

½ Pound hot Italian sausage

2 Tbsp olive oil

1 Medium sweet yellow onion, chopped

8 Ounces Baby Bella or Crimini mushrooms, sliced

½ Small bulb fresh fennel, sliced thinly

1 Tbsp chopped garlic

1 32-Ounce bag “Southern Style” frozen hash brown potatoes, thawed

¼ Cup chopped sun dried tomatoes

2 Roasted red peppers, chopped

1 14 ounce can diced tomatoes in juice, no extra seasoning such as basil or garlic (San Marzano are the best, Red Pack and Muir Glen organic are also very good.)

After the hash is cooked, fill a deep, wide frying pan with 1 ½ inches of water, add vinegar and bring to a boil and reduce heat to medium. Gently break eggs into the boiling water (you can do them a few at a time). Poach until barely cooked, but holding their shape, about 2 minutes – they will finish cooking in the last step. With a slotted spoon, lift from water and blot gently with a paper towel. Place on top of casserole, repeat until all 12 eggs are cooked. Sprinkle the remainder of the cheese over the top of the eggs, place under broiler until cheese is melted and lightly browned, about 1 – 2 minutes.